Cheap, quick, tasty Bannock you can make with 4 ingredients and zero effort!
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- Опубликовано: 4 окт 2024
- Many recipes exist for Bannock. It is a cheap, quick and easy bread that has been made in many places in the world, but most of its origin can be traced to Scotland. It really takes mere minutes to mix together its 4 basic ingredients and yet makes a versatile, tasty bread you can use for just about any meal! Better yet, with so much variety and versatility, you can easily add to this bread to make it your own!
Did you try this recipe? How did it turn out for you? Let me know in the comments below and don’t forget to like and subscribe!
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Thanks for not stretching a five minute video into a 15 or 20 minute video. It drives me crazy how so many channels do that. I am not very patient. I just subscribed.
Thank you! I try and be as concise and to the point as I can without too much "fluff" to make videos last longer. I don't think its needed!!
@@JsWorldKitchen Just the way I like it. Thanks.
@@icecreamladydriver1606 :)
My wife is Oji-Cree and does oven and fried bannock. I like it with raisins. Must have during fish fry and of course cowboy soup aka beans.😊
Oh that is cool!! It goes well with many things!!
The crumb looks a little like cornbread. Thanks for the demo!
It is slightly like that texture wise for sure!
Wonderfully clear, and even more wonderfully concise. You said what needed to be said, and nothing else. Bravo!
Thank you!
It is a great big baking powder biscuit!
Pretty much yes!
Basically that is Irish Soda Bread. Bannocks, although using similar ingredients are flatter/thinner and are often cooked on a griddle which is my method. Look up Shetland bannock and have some with a good broth like soup.
I'll have to give it a try!
I’m assuming Shetland bannock and soda farls from Ulster are basically really close cousins?
@@ballagh I should imagine so!
Saw this video and decided to make it. Turned out well. However, i did notice in the video that there was no salt in this recipe. Bread turned out well, but lack of salt was very noticeable. Will add it next time.
It can be a little bland without the salt for sure!
I also added sugar
How much salt?
how much sugar?
My grandfather used to make Bannock with raisins in a dutch oven. Trying to remember 50 years later... I'm pretty sure that the fat that he put in was lard. Anyway, I loved it.
That sounds amazing! And it is always wonderful to have a recipe that bring back fond memories! Entirely possible that lard was used in the recipe ad it makes a very tasty addition to just about any recipe that needs some form of oil! Thank you for sharing!
Yes, back in the olden days we used Lard or bacon fat. Everyone had a can of saved bacon fat. This is poor peoples bread and we sent it out with hunters as well but cut into 3 inch rounds about 3/4 of an inch thick before baking.
Of course lard is a lot more healthy than all vegetables oils with chemical products that will shorten yor life with pain and misery
My wife's grandmother always used to make her Bannock with Lard.
She also used to add some thyme.
@@CS-zn6pp Cool. I'll try some with thyme. I'm getting ready to make my first ever batch.
Trying this.
Enjoy!
I've been making my own whole wheat, turmeric, flax seed baking soda risen hoecakes in a dry cast iron pan on the stovetop, definitely going to play with this recipe!
That sounds like fun! I can't wait to hear what you come up with!!
I would love to hear about your favorite, simple pan breads!! I am a sort of a hobbyist baker / prepper...I am trying to learn to make bread that could be made simply and easily in a grid-down type scenario!
Thanks for teaching me about bannock.
Happy to share what I can.
It looks and sounds amazing. ❤️ I'll have to try it when I get home from the hospital.
Hope you enjoy!
Thank you,,,turned out great!! Had this bread many times when I worked in the high Arctic!! Now I can make it!!
Glad you enjoyed it!!
Bannock bread is fascinating. Thank you. Owen
Thank Owen. Apparently it is controversial too! :)
Thank you wonderful bread go to make it love Canada
Enjoy!!
Great video, thanks kindly for sharing. I tried your recipe but added in a 1/4 cup raisins and 1/4 cup honey. Turned out delicious. It was a little sticky before turning out, though. Just sprinkled with a little flour.
Thank you again!
New subscriber.
Oh that sounds very tasty!! Did the honey give you a sticky type coating on the top crust? I'm tempted to try this variation myself now!!
@@JsWorldKitchen Yes, as a matter of fact. The Top was a bit crusty!
@@markcummings6856 That truly sounds awesome and tasty!!
Love this recipe. I had to save the link. Thanks.
My pleasure! Enjoy!
Thanx for this short and sweet video. With souch loadshedding in my country, this 'quicky' bread will come in handy.
I definitely am a fan of quick and easy recipes! I am glad you enjoyed this one!
I'm going to have to try this out. 🏴
That is awesome!
Trying this recipe now, separate and in the oven, as I'm making a 'regular' loaf of herb bread in my machine. I'm always on the lookout for quick bread/roll recipes; hoping that this one hits the mark!
I hope it does! And there is a whole playlist of other breads you can try too!!
Great for camping, I make it for dinner and have enough for breakfast
Now I'm picturing it for an egg, bacon and cheese toasted sandwich at the camp site!!
Def going to try your recipe looks simple & nice can't wait to try it as we eat a lot of bread
Trying different and new types of bread is always good! Hope you enjoy!
❤ my moms baked this qnd its very tasty and my mom gives her thxxoxo
Glad you enjoyed it!!
Got yourself a new subscriber with this great recipe!
Thank you! And welcome!
Will try. Thanks for sharing from 🇨🇦
Look forward to hearing what you thought!
It's in the oven now with a sprinkle of sunflower seeds and flax seeds cuz I'm fancy like that! 😄 I must keep it gluten free so it's oat flour and almond milk to fit my dietary needs but it's rising nicely. Done; maybe a little gluey inside. I'll try again another day but increase the baking time.
Variations can be so wonderful to explore with! Baking time may have to be adjusted depending on elevation as well as humidity. But I'm sure you will find the right combination for you!! Great that you're being creative!!
Looks good bud. Looks very delicious. Also awesome
Thank you!
It's a big Southern biscuit!
Yup, pretty much same kind of texture!
I always add a half of teaspoon of yeast to my bannock and 1/2 cup of olive oil and 3/4 cup of water and some black pepper and oregano . After mixing everything together I let the dough sit in a warm area for a few hours to let the yeast d its thing. After that I just a big baseball size of dough in a hot cast iron skillet! No oil is needed in the pan either since the oil is already in the dough. Flatten the dough in the pan to about a 1/2 a centimetre and cook the flattened dough on both sides to a light to medium golden brown colour..
That's for about 3 cups of flour.....
Not exactly bannock but a very easy pan fried bread that will keep for a couple of days.....
Sometimes I also add sesame oil to bring out the aroma but just use what you have in the pantry!
What you add sounds so tasty! I may have to give it a try!
@@JsWorldKitchen Just make sure you have enough olive oil / water to make the dough like a bread dough that is not sticky to the touch.
The yeast gives the bannock a doughnut like taste without the need for deep frying!
I like the sesame seeds as well b/c they add some extra texture to the bannock!
Nice! Thanks for sharing the recipe!
Very happy to do so!
I'm going to give this a try and add some dried fruits to it for breakfast toast with a pile of butter
Oh man! That sounds amazing!! Let me know how it turned out!!
@@JsWorldKitchen fantastic 👏 👌
Or some clotted cream.
@@ladymacbethofmtensk896 why not both just more powerful , thank you 🙏 💜
@@ladymacbethofmtensk896 REALLY hard to get clotted cream here in Canada :(
People are in a hurry and don't always have days to make bread, there's always a way to make delicious food quickly, secrets they knew on sailing ships and chuck wagons.
Absolutely! And I'm very much in favour of quick recipes!!
This is just like a good old fashioned biscuit. Just need butter and jam.
Very similar ingredients and recipe for sure!!
Rib-eye gravy would be a nice addition too!
@@deirdre108 Well now you are just making me hungry!
Interesting recipe. Looking forward to trying.
Please let me know the results!
I wonder if you can substitute almond/coconut flour for the regular flour.
To be honest, I don't know! If you give it a try, let us know!
Thankyou
Thank you for watching!
Very similar to an Australian Damper
I'll have to look that one up!
Nice video, thank you! Can this be adapted to use powdered milk? I’d like a dry mix that I can just add water to for backpacking. I don’t like to carry milk and eggs that I can’t keep cold.
What a great idea! I see absolutely no reason why you couldn't do that!! Let me know how it turns out for you!!! I truly am interested!
I had no idea how easy it was.
It really is!! I'm working on a stove top recipe soon!!
You can add in cheddar cheese or raisins.. or tastes good with melted butter
All those options are so good!!
👍👍
Is it supposed to be sticky or is it supposed to be more firm?
I just got done putting everything together and it’s more wet and sticky than dry
I found mine quite sticky too, but a higher humidity area could make it even more so!
If you cook it for too long it'll be a Bannockburn(ed)
CARLOS!
🤣
Thank you for sharing the video can we still make Bannock without the milk since we go camping and use cash iron pot and skillet.
Yes, there are bannock recipes without milk. If, however, you are using a skillet, you may want to look for a recipe that is fried in a skillet. This recipe is baked in the oven, not cooked on the stove-top.
Grandma taught me different. On top of the stove and in triangles, never oven. She didn't have anything written down.
That is awesome. I definitely enjoy recipes handed down! And I love hearing how people do something different from what I learned!
Traditionally bannock is never cut with a knife but rather is shared using fingers..
That is interesting! Any idea why that is?
@@JsWorldKitchen It what was handy.
No idea about bannock but I was always taught it was bad manners to cut a roll open with a knife. You should use your fingers. No idea why.
@@kimmcvitty3580 Proper (traditional) etiquette for eating bread and buns is to not use a knife.
Same as with a bagette.
What is the reason for warming the milk
As mentioned in a previous comment, Warm liquid allows the ingredients to combine faster, which is the same reason you use it for tortillas, and other quick breads. A cool liquid will restrict the rise in the oven. It also limits gluten formation for a tender crumb.
Would this work with Almond Milk instead?
I honestly see no reason why not!
I’ve seen a recipe using Stout instead of milk .
Now that definitely sounds very interesting! I may have to try that!! If you do, let us know how it turns out!!
no salt???
Yup. You can add if you like. But really good for people watching their salt intake.
No salt?
Correct. Add it if you wish.
I want to master this delightful treat, let me know in the comments how you customize your bannock. 😊
A) Does this recipe not need salt?
B) Can you replace the milk with beer?
You *can* add salt, but this recipe doesn't require it. I will work on a beer bread recipe for new episodes soon!
I made it and can taste the baking powder:( Should it be 3 tsp rather than tbsp?
I didn't have that taste, personally. You could try reducing it by half to see if that removes that flavour for you.
quick question ,, no salt?
You got it - No Salt in this recipe!
A little salt maybe?
Not in this recipe, although I can't think of any harm being done if you added some.
No salt at all?
No salt required!
This guy don't know what he's doing. NEVER use a hot liquid when making any kind of bread. You can add anything you want. I add a bit of salt. Some folks add sugar. You don't have to add oil but then you have to oil the pan.
@@shaggydog5409 warm water. Never once said hot water. And it is used quite often in baking.
Originally bannock wasn't made with baking powder. That was added after the settlers arrived.
That is cool! Reading the origins of recipes is always so interesting!
Originally Bannock is from Scotland. There was no wheat in North America before the arrival of Europeans never mind the baking soda. First Nations people took a great liking to it and have made it a part of their culture but bannock is Scottish in origin.
@@pamelawilson4954 Absolutely correct! It is so much fun learning about where our food originated!
Wondering if you can use melted butter instead of the oil. Or half butter/oil?
I honestly don't see why not! Plus, as a bonus, a rich butter taste!
It isn't necessary to add any kind of grease but then you have to grease the pan. Originally it was made with only flour and water. Another thing...NEVER use a hot liquid.
@@shaggydog5409 In this and yeast breads one should use warm water, not hot.
@@shaggydog5409 thank you for that advice!
@JsWorldKitchen with yeast you need warm water. With everything else you need to use a cold liquid.
So it’s a large American biscuit. Except no combiner such as lard or butter in it.
Pretty much yes, except its traditionally Scottish in Origin.
It appears to be like an oversized American biscuit, (not the English biscuit). Same style crust, same interior crumb.
Very similar, but there are some differences in ingredients and, in this case, method.
❤ are you sure that salt is not needed? Sounds bland to me ❤
You can definitely add salt. It all depends on what you are eating with it!
Can this be made with a gluten free flour?
There are Bannock recipes which use gluten-free flour, however, My recipe is not suited for this. I think you will need to add egg at very least, and most the gluten-free recipes I found seemed to fry them in lard or shortening too.
@@JsWorldKitchen Ahh, ok, so glad I asked! I’m vegan, so I probably won’t try to alter, but thank you so much for sparing me a flop 😊
@@cjt2013 That is disappointing. I hope you find a recipe that works for you!
@@JsWorldKitchen thank you so much! Me too!
@@cjt2013 My pleasure! :)
Basically it's just a big American biscuit.
Yes, it is pretty much the same ingredients!
What is the best way of storing your bread?
The best way I have found is in a paper bag, or even a clean dish towel, but in some climates, a plastic bag is best.
@@JsWorldKitchen I live in Iowa
Oven bake bannock
Is baking power the same as Baking soda ?
@Gunnl No, baking powder and Baking Soda are two very different compounds, which have different effects on baking.
@@JsWorldKitchen damn... Gonna have to try the recipe next week then...
@@Gunnl Let me know how it turns out when you do!
Baking soda is sodium bicarbonate. It is alkaline.
Baking powder is baking soda plus an acid, cream of tartar, a wine making leftover.
Sodium bicarbonate when mixed with an acid releases carbon dioxide bubbles like a baking soda & vinegar volcano.
Cream of tartar is a weak acid so it makes tiny bubbles that lighten or leaven the dough.
@@claireduston5177 Thank you!
It’s a giant biscuit
Yep, pretty much is!
NEVER USE A HOT LIQUID
True. It should be between 95F and 100F only. not hot, warm.
I think you've said it enough. Let it go...this is HIS recipe. Not yours. Bread seems to have come out great!
@@HOPPRCYN Thank you.
What, no salt?!
Not in this specific recipe, no.
Made bannock once, it was awful. All bread without salt is terrible.
Definitely not for everyone!
This looks and sounds like a humongous biscuit or soda bread. 😅
Similar recipe for sure
With all respect to your channel, BANNOCK was NEVER designed to be baked in a traditional modern day OVEN. Surely the concept was meant to be baked over a wood stove or open fire?
Absolutely. But most folks do not have a wood stove or open fire in their homes. We all rely heavily on technology these days, so it's nice to be able to make them in an oven at home anywhere.
The Celts have had ovens for hundreds of years. They absolutely would bake this in a petefire oven.
@@thatsrealroughbud...2394 Do you have any examples of a PEAT fire oven? My understanding is that CELT houses and not only, would burn a Peat fire in the middle of the room 24/7 and IF they had an Iron Cauldron then they could bake in that much like a Dutch Oven today, but if not, they would bake Bannock on a griddle or stone in front of the fire. Not a point of argument, just trying to seek knowledge and learn is all.
@@thatsrealroughbud...2394 So very true.
@@RobertsBulgaria I'm passing on what I've seen and have been told through elders in the community, through history classes in school and tours of historic sites with tour guides. This was also heavily mentioned in Canadian history, because in North America, households had to start cooking bannocks by open fire, and on top of the stove because the peat fire places were cracking in North America as there was not peat to burn, just wood and they weren't tolerating the heat well. Once they got ovens suitable for burning wood, they started using the old methods. Much of the Canadian East Coast, and prairies were settled by Irish slaves. Bannock is versatile and can cooked almost anywhere which is why the Native Americans, and First Nations still use it as a staple food to this day despite rejecting much of the other government ration foods in modern time.
No salt?
Correct. You can add if you like. A decent recipe with no salt for people watching their salt intake.
@@JsWorldKitchen my boss once tried bread without salt. Her comment was that it was "disgusting"
@@wrichard11 Well to each their own.